Apricot and Chicken Rice Salad
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Serves 4

300g long grain rice
30g butter
2 medium sized chicken breast, sliced
1 tablespoon olive oil
1/4 cup slivered almonds
1/4 cup pine nuts
1/4 cup shredded coconut
1/2 cup apricot nectar
1/2 sliced black olives
6 spring onions, chopped
1 tablespoon of chopped fresh coriander

 

 

  • Rinse the rice well then add to a pan of boiling water, boil for about 12-15 minutes or until tender, then drain well
  • heat the oil and butter in a large pan, add the chicken and cook until browned all over and tender
  • Combine the rice, chicken, nuts, apricots, coriander, olives, shallots and coconut in a bowl
  • Add the nectar just before serving, toss the salad well.

 

Another great dish that can be served hot or cold, ideal for a lunchbox!  This is such an Easy Chicken and Rice Recipe, I think a quick salad Recipe is perfect for hitting the right spot to stop us reaching for something naughty.

 

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